Season the lightly beaten eggs with salt and pepper.
Then add the milk to moisten the pan, whirling it around the edges.
Add the eggs and, using a pointed wooden spoon, briskly stir backwards and forwards through the liquid egg. Keep on scrambling until three-quarters of the egg is a creamy, solid mass and a quarter is still liquid.
Now add the chives and continue to scramble, then remove the pan from the heat and continue scrambling until no liquid egg is left.
Serve immediately, as the egg will continue to harden.